Do Chua Vietnamese Quick Pickled Carrots And Daikon Food

PICKLED CARROTS AND DAIKON RADISH FOR VIETNAMESE BANH MI SANDWICHES

Steps:

• Cut the daikon radish and carrots into 2 inch into small matchstick size pieces.
• Prepare for the first rinse. Find a bowl that will fit the daikon and radish with a little room to spare for soaking. Add the radish, carrots, and vinegar and fill up the bowl. Allow the carrots and daikon to soak in mixture for 5 minutes.
• Drain and rinse.
• Fill the same bowl up with white vinegar, sugar, and ice cubes. Add in the daikon and radish for 5 minutes.
• Rinse and allow the daikon and radish to air dry on paper towels.
• In a small pot, mix together water, sugar, and vinegar. Let it come to a boil. Once at boiling, remove from heat. Allow mixture to cool.
• Add the dried carrot and daikon radish into a container or jar. Pour in the cooled mixture.
• Cover and refrigerate until ready to use. Store up to 30 days in a refrigerator. For immediate use, let the carrots and daikon marinade for about an hour. For a deeper flavor, allow the jar to sit overnight to allow the taste to get to the desired tartness.

DO CHUA - VIETNAMESE QUICK PICKLED CARROTS AND DAIKON

Steps:

• Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
• Stir boiling water, vinegar and sugar until sugar is dissolved.
• Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Steps:

• Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

Steps:

• Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
• Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.